Study of the aromatic oxidation markers of Tempranillo long aged wines
Abstract
The aromatic quality of wines after a long aging period in bottle is one of key points for oenologists. The objective of this work is to determine the main representative aromatic compounds found in long aged wines from D.O.Ca. Rioja. This study was made by 32 wines from 1971 to 2010 vintages. Sotolon, acetaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaptalene (TDN), β-damascenone, Y-decalactone and Y-dodecalactone were determined as the most important oxidation markers by GC-MS analysis. Moreover, sensory analysis using triangular tests were performed from wines with and without the addition of the mentioned compounds. Four different concentrations of each odorant were added, as individual compounds and as mixtures. The additions were ranged from values close to the reference odour thresholds up to high level concentrations. The most identified aroma was sotolon, which is commonly associated to curry and coffee liqueur aromatic notes. Other oxidative compounds were easily detected by panellists, such as Y-decalactone (peach compote), Y-dodecalactone (ripe fruit). The mixtures of the odorants were most easily detected than the individual compounds. It should be noted that acetaldehyde and phenylacetaldehyde were rarely perceived and distinguished.
Acknowledgments:
The authors would like to acknowledge the Ministerio of Economía, Industria and Competitividad and the Centro for the Desarrollo Tecnológico Industrial (CDTI) for their financial support, Proyecto VINySOST Programa Estratégico de Consorcios de Investigación Empresarial Nacional 2014 (CIEN) and Rioja Alta S.A. for the wine samples and its contibution.
DOI:
Issue: OENO IVAS 2019
Type: Article
Authors
1. Centro Tecnológico del Vino – VITEC -Crtra. Porrera Km 1, 43730 Falset (Tarragona) Spain.
2. Laboratorios Excell Ibérica S.L., C/ Planillo 12, Pabellón B, Pol. La Portalada II, 26006 Logroño, (La Rioja), Spain.
3. Rioja Alta S.A., Av. Vizcaya, 8, 26200 Haro(La Rioja), Spain.
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Keywords
Sensory analysis, Odour threshold, Tempranillo, GC-MS